Category: 21834-92-4

Owusu, Margaret published the artcileEffect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate, Application of 5-Methyl-2-phenylhex-2-enal, the main research area is fermentation roasting conching volatile dark chocolate.

The combined effect of two cocoa fermentation methods – heap and tray – and different roasting and conching conditions on aroma compounds of dark chocolate were investigated. Dynamic headspace sampling/gas chromatog.-mass spectrometry (GC-MS) was used to isolate and identify aroma volatiles. Odor-active volatiles were detected and identified by gas chromatog.-olfactometry/GC-MS. Fermentation method, roasting and conching conditions influenced mostly the levels of aroma volatiles identified. Principal component anal. based on a reduced data set of 16 important odorants resulted in a total variance explained by two principal components of 81% accounting for fermentation method, roasting and conching conditions. The levels of most important odorants were generally higher at high roasting temperature (150C) but decreased significantly (P < 0.05) with increased conching duration from 6-10 h at 80C. Roasting at high temperature (120C or 150C), coupled with short-time conching (6-8 h) or no conching, makes the difference between heap- and tray-fermented samples more pronounced. Journal of Food Processing and Preservation published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application of 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Karabagias, Ioannis K. published the artcileVolatile fraction of commercial thyme honeys produced in Mediterranean regions and key volatile compounds for geographical discrimination: A chemometric approach, Application In Synthesis of 21834-92-4, the main research area is Thymus volatile fraction thyme honey chemometrics.

The aim of the present study was to investigate the volatile fraction and discriminate 34 com. thyme honeys from Morocco, Egypt, Spain, and Greece according to geog. origin, using key volatile compounds in combination with chemometrics. Sixty-two volatile compounds belonging to different classes were identified and semi-quantified using headspace solid phase micro-extraction coupled to gas chromatog./mass spectrometry (HS-SPME-GC/MS). Applying chemometric analyses to 17 volatiles (p < 0.05), honeys were successfully discriminated according to geog. origin. Correct classification rate was 88.2% using the cross-validation method. Volatile compounds proved to be a powerful tool for discriminating com. thyme honeys from different countries. International Journal of Food Properties published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application In Synthesis of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Fan, Wenlai published the artcileIdentification of aroma compounds in Chinese “”Moutai”” and “”Langjiu”” liquors by normal phase liquid chromatography fractionation followed by gas chromatography/olfactometry, Application of 5-Methyl-2-phenylhex-2-enal, the main research area is aroma compound Chinese liquor chromatog olfactometry.

The aroma-active compounds in two famous Chinese soy sauce aroma type liquors, Moutai and Langjiu liquors, were investigated. The aroma compounds were isolated using liquid/liquid extraction, and further fractionated into acidic, basic, and neutral fractions by silica gel normal phase chromatog. Using GC/Olfactometry (GC/O) and GC/MS, 186 aroma-active compounds were identified in the two liquors. Among these compounds, Et hexanoate, hexanoic acid, 3-methylbutanoic acid, 3-methylbutanol, 2,3,5,6-tetramethylpyrazine, Et 2-phenylacetate, 2-phenylethyl acetate, Et 3-phenylpropanoate, 4-methylguaiacol, and γ-decalactone had the highest aroma intensity. Several other basic compounds, including 2,3-dimethyl-5-ethylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2,3,5-trimethylpyrazine, were identified to have high aroma intensity. In addition, vanillin, γ-heptalactone, γ-nonalactone, Z-whisky lactone, furaneol, and sotolon, were identified in the liquors. Geosmin was also detected in these two liquors.

ACS Symposium Series published new progress about Acetals Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application of 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Bojke, Alekandra published the artcileApplication of HS-SPME-GC-MS for the analysis of aldehydes produced by different insect species and their antifungal activity, Computed Properties of 21834-92-4, the main research area is entomopathogenic fungi aldehyde antifungal HS SPME GC MS; Aldehydes; Antifungal activity; Entomopathogenic fungi; HS-SPME-GC-MS; MIC.

In this study, a procedure was developed to determine aldehydes using headspace solid-phase microextraction (HS-SPME) followed by gas chromatog. (GC) coupled with mass spectrometry (MS). The aldehydes selected for research had previously been identified in various species of insects. Minimal inhibitory concentrations of the compounds against strains of entomopathogenic fungi were also determined At the outset, the best SPME extraction conditions were chosen for the anal. to obtain good chromatog. separation The anal. was carried out using a BZ-5 column and different SPME fibers were used to isolate the aldehydes. DVB/CAR/PDMS fiber appeared to be the most efficient coating for undertaking the measurements. The best parameters of separation by HS-SPME and anal. by GC-MS were selected. In addition, the aldehydes were tested for their potential antifungal activity. A procedure was developed to determine the aldehydes using HS-SPME-GC-MS. Heptanal, 2,4-nonadienal, 2-decenal and undecanal were the most effective antifungal compounds against entomopathogenic fungi.

Journal of Microbiological Methods published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Computed Properties of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Kevresan, Zarko S. published the artcileSpice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK, Product Details of C13H16O, the main research area is spice paprika volatile postharvest ripening Capsicum.

The influence of post-harvest ripening conditions of pepper AlevaNK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GC-MS. The post-harvest ripening in the dark and under daylight was conducted under semi-controlled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and terpenoides and aldehydes and ketones. The share of fatty acids and their esters decreased during the post-harvest ripening, and the ripening in the dark favored the decrease. The share of terpenes and terpenoides and the share of aldehydes and ketones in the total volatiles increased during the post-harvest ripening. The post-harvest ripening in the dark favored the increase of the share of terpenes and terpenoides, while the ripening under daylight favored the increase of the share of aldehydes and ketones.

Acta Periodica Technologica published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Product Details of C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Moreira, Igor Magalhaes da Veiga published the artcileVolatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil, Product Details of C13H16O, the main research area is Theobroma chocolate volatile compound protein profile hybrid Brazil; Chocolate quality; Cocoa fermentation; Cocoa varieties; GC–MS; MALDI-TOF MS; Protein profile.

Cocoa beans from different geog. and genetic origins show distinct fermentation dynamics which result in different chocolate qualities. In order to understand the effects of genetic improvement of cocoa plants, in this work volatile compounds and proteins profiles of beginning and end of the fermentation from different cocoa hybrids (CEPEC2004, PH15, PS1319, SJ02) were searched. Moreover, sensorial characterization of the produced chocolate from these hybrids was performed. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Chocolate from CEPEC2004 was the most accepted by judges and correlated with sweet and bitter taste which can be explained by the presence of desired flavor compounds, such as 2,3-butanediol and 2-methyl-1-butanol. A higher presence of acids (undesirable compounds) was observed in chocolates samples from PS1319 hybrid, that have resulted in the low acceptance by judges. In addition, MALDI-TOF MS anal. showed that during fermentation the protein profile was different among the hybrids, which indicates this kind of compounds also contributes to the cocoa-specific flavor.

Food Research International published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Product Details of C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Ascrizzi, Roberta published the artcileFrom the raw seed to chocolate: Volatile profile of Blanco de Criollo in different phases of the processing chain, COA of Formula: C13H16O, the main research area is Theobroma raw seed processing chocolate.

Theobroma cacao L. species (Malvaceae family) comprises a large number of varieties: Criollo is a high value, fine flavor type of cocoa, used to produce high quality chocolate products. Flavor, together with taste, is certainly the most important attribute of chocolate: it is the reason of the global success of this product. While the fine flavor attributes depend on the quality of the raw starting material, the aroma compounds typical of this product are developed during its manufacturing process. The volatile emission profiles of each step of the Amedei Srl processing chain of Blanco de Criollo, a very appreciated variety of cocoa, from the raw seeds to the packaged product, were analyzed by means of HS-SPME coupled with GC-MS. Pyrazines, esters and aldehydes represent the most important aroma-active compounds identified in all the samples. The multivariate statistical anal. of the results was performed and the PCA biplot evidenced the grouping of the samples based on the phase of the processing chain they belong to. To the best of our knowledge, there are no other published studies on the volatile profiling of the entire processing chain of any kind of cocoa.

Microchemical Journal published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, COA of Formula: C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Ding, Yongbo published the artcileHypolipidemic effects of lipid-lowering granulated tea preparation from Monascus-fermented grains (adlay and barley bran) mixed with lotus leaves on Sprague-Dawley rats fed a high-fat diet, Application of 5-Methyl-2-phenylhex-2-enal, the main research area is Monascus fermented grain hypolipidemia tea leaf high fat diet.

In this study, we used adlay and barley bran as substrates to prepare Monascus-fermented grains and discussed the optimum conditions for monacolin K production Box-Behnken design results showed that the predicted maximum monacolin K yield (112.649 mg/kg) was close to the exptl. value (110.556 ± 17.17 mg/kg) under optimum conditions (fermentation temperature, 28.76 °C; inoculation amount, 7.81%; and solid substrate concentration, 38.75 g/250 mL). We investigated the hypolipidemic effects of the lipid-lowering granulated tea preparation from Monascus-fermented grains (adlay and barley bran) mixed with lotus leaves enriched with bioactive mevinolins (natural statins) in hyperlipidemic rats for 7 wk. Results showed that the lipid-lowering granulated tea decreased the body weight gain, serum total cholesterol (TC) and triglyceride (TG) levels, atherogenic index, and liver TC and TG levels. The preparation also increased the cecal weight, surface area, and content weight, as well as the concentrations of butyric acid. Furthermore, the preparation affected the intestinal microbiota and the liver.

Journal of Functional Foods published new progress about Alkaloids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application of 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Wei, Quanzeng published the artcileSearch for potential molecular indices for the fermentation progress of soy sauce through dynamic changes of volatile compounds, Synthetic Route of 21834-92-4, the main research area is soy sauce fermentation volatile compound.

To date, the fermentation progress and maturity of soy sauce are mainly judged by olfactory and individual experiences, which are subjective and lack quality control. In this study, dynamic changes of volatile compounds during soy sauce fermentation were profiled to search for mol. indexes of fermentation progression. In total, 119 volatile compounds were identified and quantified by headspace solid-phase microextraction gas chromatog.-mass spectrometry. Principal component anal. (PCA) revealed the compounds that contributed most to the distinction of various stages of fermentation progression; the list included 2-methoxy-4-vinylphenol, phenylethyl alc., phenylacetaldehyde, and benzaldehyde. The degradation of 2-methoxy-4-vinylphenol and the generation of phenylethyl alc. could remarkably discriminate between the discrete stages of soy sauce fermentation It therefore suggests that their group was a refined and potential index to indicate the progression of the soy sauce fermentation This work furthers our understanding of the mol. changes occurring during soy sauce fermentation and improves its quality control and process management.

Food Research International published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Synthetic Route of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Xue, Jinjin published the artcileIdentification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics, Computed Properties of 21834-92-4, the main research area is black tea aroma compound odor GC MS olfactometry chemometrics; aroma-active compounds; congou black tea; floral odor; gas chromatography-mass spectrometry/olfactometry; sweet odor; terpenoid.

Floral and sweet odors are two typical characteristic aromas of Congou black tea, but their aroma-active compounds are still unclear. Characterizing the key aroma-active compounds can provide a theor. foundation for the practical aroma quality evaluation of Congou black tea and directional processing technol. of high-quality black tea with floral or sweet odors. Gas chromatog.-olfactometry (GC-O) combined with odor activity value (OAV) is often used to screen key aroma-active substances, but the interaction between aroma components and their impact on the overall sensory quality is ignored. Therefore, in this study, OAV combined with variable importance in projection (VIP) and Spearman correlation anal. (SCA) were used to characterize the aroma-active components of Congou black teas with floral and sweet odors. Eighty-five volatiles were identified in these samples using gas chromatog.-mass spectrometry (GC-MS). Twenty-three compounds were identified as potential markers for the floral and sweet odors of Congou black teas from orthogonal partial least squares discriminant anal. (OPLS-DA). Eighteen compounds were selected as candidate aroma compounds based on GC-O anal. and OAV calculations In addition, 26 compounds were screened as crucial aroma compounds based on SCA. Finally, 19 compounds were evaluated as key aroma compounds by the comprehensive evaluation of VIP, OAV, and SCA. Terpenoids are the main active compounds that contribute to the floral odor of Congou black tea, whereas aldehydes are the key compounds for the sweet odor. The proposed method can effectively screen the aroma-active compounds and can be used for comprehensive quality control of products. 2022 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Computed Properties of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem